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Kitchen Management- At A Glance
TABELSPOON _________ PACKAGE _________OUNCE _________ TEASPOON _________CUP _________ QUART _________POUND _________ HOUR _________GALLON _________ MINUTE _________PINT _________
1 Tbsp. = ______ tsp
1 c = ______ Tbsp.
1/3 c = ______ Tbsp.
1 stick/cube butter = ______ c
16 oz = ______ lb
16 Tbsp. = ______ c
1 pt = ______ c
1/8 c = ______ Tbsp.
½ c = ______ Tbsp.
12 Tbsp. = ______ c
8 fl. oz. = ______ c
1 stick/cube butter = ______ Tbsp.
4 Tbsp. = ______ c
2 pt = ______ qt
1 gal. = ______ qt
1 gal. = ______ pt
CUTTING:
____________ : to cut food into small pieces
____________ : to cut food into very small cubes
____________ : the tear food into small thin strips using your hands or a grater
____________ : to cut food into the smallest irregular shaped pieces possible
MIXING:
____________ : to beat together a fat and a sugar until soft, creamy and smooth
____________ : to mix a fat and flour together using a cross cutting motion
____________ : to gently mix ingredients by folding one part over another
____________ : to work dough by pressing and folding until dough becomes smooth and elastic- develops gluten
____________ : to beat rapidly to incorporate air and increase volume
COOKING:
____________ : to cook or brown food in a small amount of fat until golden brown and tender
____________ : cooking food in a water or liquid, just below the boiling point
____________ : to cook by the vapor produced when water is heated to the boiling point
OTHER TASKS:
____________ : to coat food heavily with flour, breadcrumbs or cornmeal
____________ : to roll in or lightly sprinkle food with a dry ingredient
____________ : to remove a thin layer of peel from a fruit or vegetable
Same: ___________________
_______________
_______________Changes:_________________
_________________
_________________
or
CUTTING:
Chop: to cut food into small pieces
Dice: to cut food into very small cubes
Grate/shred: the tear food into small thin strips using your hands or a grater
Mince: to cut food into the smallest irregular shaped pieces possible
MIXING:
Cream: to beat together a fat and a sugar until soft, creamy and smooth
Cut-In: to mix a fat and flour together using a cross cutting motion
Fold-In: to gently mix ingredients by folding one part over another
Knead: to work dough by pressing and folding until dough becomes smooth and elastic- develops gluten
Whip: to beat rapidly to incorporate air and increase volume
COOKING:
Sauté: to cook or brown food in a small amount of fat until golden brown and tender
Simmer: cooking food in a water or liquid, just below the boiling point
Steam: to cook by the vapor produced when water is heated to the boiling point
OTHER TASKS:
Dredge: to coat food heavily with flour, breadcrumbs or cornmeal
Flour: to roll in or lightly sprinkle food with a dry ingredient
Peel/pare: to remove a thin layer of peel from a fruit or vegetable
Kitchen Management- At A Glance KEY1 Tbsp. = 3 tsp
1 c = 16 Tbsp.
1/3 c = 5 1/3 Tbsp.
1 stick/cube butter = 1/2 c
16 oz = 1 lb
16 Tbsp. = 1 c
1 pt = 2 c
1/8 c = 2 Tbsp.
½ c = 8 Tbsp.
12 Tbsp. = 3/4 c
8 fl. oz. = 1 c
1 stick/cube butter = 8 Tbsp.
4 Tbsp. = ¼ c
2 pt = 1 qt
1 gal. = 4 qt
1 gal. = 8 pt
Same: Temperature, Directions, Cooking Temp
Changes: Amount of ingredients,
Cooking time, Size of pan
Cutting Board Oven Thermometer Pastry Blender
Peeler Slotted Spoon Dry Measure Cups
Wire Wisk/Whip Liquid Measure Cup Chef’s Knife
Colander/Strainer Wooden Spoon Ladle
Straight Edge Spatula
Measure Spoons Meat Thermometer
Turner Paring Knife Rolling Pin
Bread Knife Tongs Rubber Scraper
TABELSPOON = T, Tb, Tbsp PACKAGE = pkgOUNCE = oz TEASPOON = t, tspCUP = C, c QUART = qtPOUND = #, lb HOUR = hrGALLON = gal MINUTE = minPINT = pt
or
Liquids
Flour
Sugar
Brown Sugar
Salt
Shortening
Kitchen Safety and Sanitation- At A Glance
= ______ seconds = _____ °F and ______°F
1. __________________ 2. __________________ 3. __________________Ammonia + Bleach =
_________________
__________
__________
__________
__________
__________= ____________ (#1!)
= ____________
= ____________
1. ___________ 2. ___________ 3. ___________4. ___________
Microwaves cause food molecules to
___________________
1. ___________ 2. ___________ 3. ___________
Microwave Safe Materials
Which Cooking Container Is Best When Microwaving?
(CROSS OUT the wrong answers)
CAUTION!Use these when taking foods
out of the microwave:
Standing Time Is:
It’s Important Because:
Kitchen Safety and Sanitation- At A Glance KEY
= ______ seconds = _____ °F and ______°F
1. ___________ 2. ___________ 3. ___________
__________
__________
__________
__________
__________= ____________ (#1!)
= ____________
= ____________
1. ___________ 2. ___________ 3. ___________4. ___________
Microwaves cause food molecules to
___________________
1. ___________ 2. ___________ 3. ___________
Standing Time Is:
Microwave Safe Materials
Which Cooking Container Is Best When Microwaving?
(CROSS OUT the wrong answers)
CAUTION!Use these when taking foods
out of the microwave:
Vibrate
41 135
Cover with a LidCover Baking SodaFire Extinguisher
WarmthMoistureFoodTime
20
In the refrigerator for 2-3 days
Under cold, RUNNING Water
In the microwave, if used immediately
E. Coli- 160 degrees
Botulism
Staphylococci
Hepatitis
Salmonella
Ammonia + Bleach = _________________Deadly, Toxic Gas
It’s Important Because:
PaperPlasticGlass
Hot Pads
The amount of time food is allowed to sit AFTER microwave cooking
It allows the food to finish the cooking process
Water
Sugar
Fat
Sugar Other Name
Food Source
Purposes of Ingredients
Flour
Eggs
Salt
Sugar
Liquid
Fat
Leavening
C = __ grams=
=
RicePasta
Cooked
Carbohydrates- At A GlanceMuffin:
Biscuit:
Sugar Other Name
Food Source
Sucrose Table Sugar
Fructose Fruit Sugar
Glucose Blood Sugar
Maltose Malt Sugar
Lactose Milk Sugar
Purposes of Ingredients
Flour Structure and body
Eggs Color, texture, nutrients
Salt Flavor, controls yeast
Sugar Aids browning, feeds yeast
Liquid Moisture, activates yeast
Fat Flavor, tenderness
Leavening Airy, volume, light, porous (yeast, baking powder/soda)
C = _4_ gramsProvides Energy
Simple SugarsComplex Starches
Simple Sugars Insoluble Soluble
Aids in Digestion Cholesterol
Must have WATER
FiberRoughage
Cellulose
20-35 g
=
=
RicePasta
Cooked
Carbohydrates- At A Glance KEYMuffin:
Biscuit:
Bran
Germ
Endosperm
Cauliflower topfew tunnels
Flaky layersStraight sides
Fats and Oils- At A Glance
Appear to: Appear to: Appear to:
FunctionsofFat
Fat = ___/gram
CHOLESTEROL:
L HFatty Acids:Low-Fat Cooking Methods
________________________________________________________________________________________________
Cholesterol is never found in:
Fats and Oils- At A Glance KEY
Appear to: Appear to: Appear to:
MeatMilk ProductsButterLardShorteningTropical Oils
Vegetable Oils-Corn oil-Safflower oil
Olives Olive OilAvocadoPeanutsPeanut Oil
FunctionsofFat
Fat = 9/gram
CHOLESTEROL: Fat-like substance
L HFatty Acids:
9
Oils Solids
DL DL
osers eros
Saturated MonounsaturatedPolyunsaturated
LDLHDL
LDLHDL
LDLHDL
Insulation
Reserve Energy
Energy
Healthy Skin
KADE
Flavor
Feel Full LongerCell Growth
Cholesterol is never found in:PLANTS
Low-Fat Cooking MethodsGrillingBroiling
PoachingRoasting
Yogurt for MayoOils for Solid Fats
Proteins- At A Glance
Proteins = ___/gram
Functions of Eggs
Milk
Complete vs Incomplete
Amino Acids
How many?What are they?
Proteins- At A Glance KEY
Functions of Eggs
Milk
4
Builds and Repairs Body Tissue
BinderMeatloaf
ThickenerPudding
CoatingBreaded Chicken
LeaveningAngel Food
EmulsifierMayo
HomogenizationFat Particles
PasteurizationKill Bacteria
Fortified A & D
Amino Acids
How many? 9What are they? Building blocks of protein
Proteins = ___/gram
Complete vs Incomplete
CompleteMilkCheeseMeatFishEggs
IncompleteNutsBeansRiceLegumesCereals/Grains
Stir& Low heat 3 Cups
Vitamins, Minerals & Water- At A Glance
Sampling Function Food Source Deficiencies Toxicities
Vitamin C
Folate
Iron
Sodium
1. Deficiency: _______________________________________2. Toxicity: __________________________________________3. Water Soluble: _____________________________________4. Fat soluble: _______________________________________5. Macro: ___________________________________________6. Micro or Trace: _____________________________________7: Electrolyte: ________________________________________
Functions of Water
Veggies with the most
vitamins and minerals?
What destroys the nutrients in…
Conservation cooking methods include:
How do you prevent this…
Vitamins, Minerals & Water- At A Glance KEY
Sampling Function Food Source Deficiencies Toxicities
Vitamin C -Maintains connective tissues
-Protects body against infection
-Citrus fruits
-Orange juice
-Strawberries
-Scurvy
-Breakdown of collagen
-Kidney stones
-Interferes with actions of Vitamin E
Folate -Makes new cells -Green leafy vegetables
-Legumes
-Seeds
-Neural tube defects
-Anemia
-Heartburn
-Diarrhea
-Masks B12 deficiency
Iron -Helps carry oxygen to the blood
-Helps cells use oxygen
-Red meat
-Dark green leafy vegetables
-Anemia
-Makes red blood cells
-Paleness
-Weakness
-Heart disease
-Elevated LDLs
Sodium -Maintains fluid balance
-Salt
-Packaged foods
-Muscle cramps -High blood pressure
1. Deficiency: Not enough of something (shortage)2. Toxicity: Too much of something (toxic/poisonous)3. Water Soluble: Dissolves in water4. Fat soluble: Dissolves in fat5. Macro: Large/big amount6. Micro or Trace: Small/tiny amount7: Electrolyte: Minerals that help maintain fluid balance in the body
Functions of Water
Veggies with the most
vitamins and minerals?
What destroys the nutrients in…
Conservation cooking methods include:
How do you prevent this…
A. Carries water soluble vitaminsB. Regulates body temperatureC. Carries waste products outD. Prevents dehydration
Heat Air
Water
MicrowaveBake
SteamStir FrySimmerSauté
Soak/cover with ascorbic acid/fruit juice.
MyPlate- At A GlanceDietary Guidelines
Healthy Eating Patterns
Label, color, and identify key consumer message
1. Eat ____________ foods.2. Balance______________ to
manage weight.3. _____________sodium, fats and added
sugars, refined grains and alcohol. 4. _____________vegetables, fruits, whole
grains, milk seafood and use oils in place of solid fats.
5. Build healthy ______________that meet nutritional needs over time at an appropriate calorie level.
6. Include ______________________ as part of healthy eating patterns.
1. Balance calories: -Enjoy your food, but eat
_________. -Avoid _______________
portions. 2. Foods to increase:
-Make half your plate ___________________. -Switch to fat-free or low-fat
_________. -Make at least half your grains _______________.
3. Foods to reduce: -Compare _______________ in
foods and choose foods with the
__________ numbers. -Drink ___________ instead of
sugary drinks.
Cross out the bad food choice
Caloric needs are based on
Choose oils that provide_____________ fats.
MyPlate- At A Glance KEYDietary Guidelines
Healthy Eating Patterns
1. Eat nutrient dense foods.2. Balance calories to manage
weight.3. Reduce sodium, fats and added sugars,
refined grains and alcohol. 4. Increase vegetables, fruits, whole
grains, milk seafood and use oils in place of solid fats.
5. Build healthy eating patterns that meet nutritional needs over time at an appropriate calorie level.
6. Include physical exercise as part of healthy eating patterns.
1. Balance calories: -Enjoy your food, but eat less. -Avoid oversized portions.
2. Foods to increase: -Make half your plate fruits and vegetables. -Switch to fat-free or low-fat milk. -Make at least half your grains whole grains.
3. Foods to reduce: -Compare sodium in foods and choose foods with the lower numbers. -Drink water instead of sugary drinks.
Cross out the bad food choice
Caloric needs are based on
Choose oils that providehealthy fats.
8 oz of seafood/week
60 minutesphysical exercise
X
AgeGender
Physical Activity
Fruits
Make half your plate fruits and vegetables.
VegetablesMake half your plate fruits and vegetables. Eat red, orange and dark green vegetables.
Grains
Make half your grains whole grains.
ProteinKeep meat and poultry portions small and lean.
DairySwitch to low-fat or fat-free milk. Get your calcium rich foods.
Label, color, and identify key consumer message